Chicken And Broccoli Calzone Food

BROCCOLI AND CHEESE CALZONE

Steps:

• In a medium bowl, combine ricotta, mozzarella and broccoli. Mix well. Season with salt and black pepper.
• Roll dough out to a 12-inch circle. Spread cheese filling over 1 side of circle, to within 1-inch of the edge. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal.
• Preheat oven to 400 degrees F.
• Transfer calzone to a large baking sheet sprinkle the top with cheese. Bake 15 minutes, until puffed up golden brown. Let stand 5 minutes before slicing.

CHICKEN BROCCOLI CALZONES

Steps:

• Cook broccoli according to package directions; drain. Sprinkle with sage; set aside. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the broccoli, chicken, cheese, basil and raisins; set aside., On a lightly floured surface, divide dough into four pieces. Roll each piece into a 10-in. circle. Carefully place one circle on a lightly greased baking sheet. Spoon a fourth of the chicken mixture onto half of the circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling. , With a sharp knife, make two slashes on each calzone. Beat egg and water; brush over calzones. Bake at 400° for 18-22 minutes or until golden brown.

CHICKEN AND BROCCOLI CALZONES

Steps:

• Preheat the oven to 450ºF. Coat two baking sheets with cooking spray or olive oil.
• Pat the broccoli dry, then combine it with the chicken, mozzarella, and pesto in a large bowl. Season with salt and pepper to taste.
• On a lightly floured surface, roll out half of the dough into a 12 inch round. Mound half of the filling onto one half of the round, leaving a 1 inch border along the edges. Brush the edges with water. Fold the other half of the round over the filling and press or pinch the edges to seal. Repeat with the remaining dough and filling.
• Transfer the calzones to the prepared baking sheet. Using a sharp knife, cut 5 slits diagonally across the top of each calzone. Brush oil over the top and sprinkle with coarse kosher salt. Bake until golden, about 15 minutes.
• Meanwhile, heat marinara sauce in a medium saucepan over medium-low heat until hot, stirring occasionally. Serve alongside calzones.

BROCCOLI CALZONES

Steps:

• In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli, garlic, and pepper flakes. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside to cool.
• Preheat oven to 400 degrees. Form calzones: Divide dough into 8 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.)
• Stir cheeses into cooled broccoli mixture; season generously with salt and pepper. Assemble calzones: Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.
• Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment or waxed paper; reshape if needed.
• Bake until golden, about 25 minutes. Serve with tomato sauce, if desired.

BROCCOLI POTATO CALZONE

Steps:

• Load ingredients for pizza dough into ABM per your manufacturer's instructions.
• Set on dough cycle.
• Remove when dough has completed second kneading.
• While dough is being processed, make calzone filling: Place peeled and diced potatoes in saucepan with desired amount of Kosher salt and steam just until tender (can be pierced easily with a fork).
• As soon as potatoes are tender, drain thoroughly and return to saucepan to "dry out" for a couple of minutes.
• Then, while still HOT, add lemon juice, basil, oregano, and garlic.
• While potatoes are steaming, place broccoli pieces in a wide saucepan.
• Sprinkle with Kosher salt to taste.
• Use a measuring cup to drizzle HOT water over top of broccoli, just enough to cover the bottom of the pan.
• Cover TIGHTLY.
• When water begins to boil, immediately turn off heat, without raising lid, and broccoli will finish cooking.
• Allow broccoli to steam for about 10 minutes.
• When bread machine completes second kneading, remove dough and divide into 2 pieces, one slightly larger than the other.
• Roll the larger piece to fit the shape of your pizza peel/pan.
• Preheat oven to 450 deg F.
• Lightly spray the peel/pan with the cooking spray and place the lower crust on it.
• Gently add the broccoli to the potato/herb mixture, taking care not to "mush" broccoli.
• Spread vegetables over rolled crust on peel/pan, leaving about 1"-2" around the outer edge to fold over for seal.
• Sprinkle cheese over veggies (if using).
• Roll the smaller piece of dough into the same shape and place over potato/broccoli filling.
• Bring outer edges of lower crust up and fold over top crust to form a seal on the top, all the way around.
• Bake in preheated 450 deg oven, preferably on a pizza stone, for 15 minutes , or until lightly browned.
• Allow to cool about 5 minutes before serving.
• Serve warmed pasta sauce as a topping or side, if desired.

BROCCOLI, PEPPERONI AND THREE CHEESE CALZONES

Steps:

• In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
• In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
• Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
• Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
• Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
• In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
• Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
• Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.

CHICKEN AND BROCCOLI

Steps:

• Marinate the chicken with the cornstarch and salt. If the chicken is too dry, add a little water so each piece of the chicken is nicely coated with the cornstarch.
• Heat up a pot of water and bring it to boil. Cook the broccoli for 1 minute. Drained and set aside.
• Heat up a wok or skillet on high heat, add the oil. When the oil is heated, add the garlic and stir-fry until aromatic or become light brown. Add the chicken and do a few quick stirs. Add the sauce and turn the heat to low. When the chicken is cooked through, add the broccoli, stir to combine well. Dish out and serve immediately.

CHICKEN, CHEESE, AND BROCCOLI CALZONE

Steps:

• Position oven rack in middle position; preheat to 450°.
• Pat broccoli dry and toss with mozzarella, chicken, and pesto; season to taste with salt and pepper.
• On a floured counter, roll out dough to 12-inch round, about ¼ inch thick.
• Mound filling over half of dough, leaving a 1-inch border around edge.
• Brush edges of dough with water.
• Fold other half of dough over filling and press edges to seal.
• Grease baking sheet with 1 tablespoon oil; slide wide spatula under calzone and tranfer to baking sheet.
• Use sharp knife or kitchen shears to cut 5 slits diagonally across top.
• Brush remaining oil over top and sprinkle with coarse salt.
• Bake 15-20 minutes, until golden.
• Cool briefly, cut into slices and serve.

CHICKEN BROCCOLI CALZONES RECIPE - (4/5)

Steps:

• 1. Cook broccoli according to package directions; drain. Sprinkle with sage; set aside. In a large saucepan, saute onion and garlic in oil until tender. Remove from the heat. Stir in the broccoli, chicken, cheese, basil and raisins; set aside. 2. On a lightly floured surface, divide dough into four pieces. Roll each piece into a 10-in. circle. Carefully place one circle on a lightly greased baking sheet. Spoon a fourth of the chicken mixture onto half of the circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling. 3. With a sharp knife, make two slashes on each calzone. Beat egg and water; brush over calzones. Bake at 400° for 18-22 minutes or until golden brown.

CHICKEN AND BROCCOLI CALZONES

Steps:

• In a large bowl, stir together the broccoli, tomato sauce, olive oil, shredded chicken, cheese and fresh basil.
• On a lightly floured surface, divide dough into four pieces. Roll each piece into a 10-inch circle. Carefully place one circle on a lightly greased baking sheet. Spoon a fourth of the chicken mixture onto half of the circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling.
• With a sharp knife, make a small slash on each calzone; this will let any steam escape. Beat egg and water; brush over calzones. Bake at 400°F (200°C) for 18-22 minutes or until golden brown.